Menu

Our tasting menus change every  two weeks on Tuesday to ensure we make the most of Cambodia's freshest seasonal produce and depending on the availability at the market (we don't offer 'à la carte')

Vegetarians and vegans are most welcome; we can prepare an alternate menu for you by request

Food selection from the 10th to the 21st of October 2017
5 courses for 27USD or 6 courses for 31USD
only available in the 31USD menu

Tasting Menu 1

Amuse-bouche

 

Caramelized palm sugar braised baby watermelon,

Chhlang fish, green mango and fresh peppercorn

 

Prawn, yellow corn and holy basil rolled in a rice crêpe,

Makassar fruit salsa

 

Slow cooked beef cheek soup with burnt green papaya,

shiny cresson and lime

 

Black sticky rice porridge with crispy duck,

turnip, Chinese celery and pickled cabbage

 

Fresh turmeric braised pineapple, Phnom kulen vanilla panna cotta

cashew nut short bread, pineapple sorbet

 

Tasting Menu 2

 

Amuse-bouche

 

Pomelo and water lily stem salad,

fermented pork and seared Koh Kong scallops

 

Fresh rice noodles and chicken curry,

sweet peanut sauce, green chili and local crudités

 

Vegetables stew with Tonle Sap croacker fish,

moringa leaves and coconut toasted rice purée

 

Pan fried crispy eels with Battambang asparagus,

wild mushrooms and home made oyster sauce

 

Steamed dark chocolate cake, elephant  apple,

puffed  angel hair and aged rum ganache

 

Please alert us in advance if you have any particular dietary requirements. Our regular menu may contain nuts, pork, or seafood, but with advance notice we can accommodate those who cannot eat these foods.

However, because small amounts of garlic and chili are fundamental to Cambodian cuisine, we regret that we are unable to offer a menu that does not include those ingredients.

In addition, please note that Cambodian food contains fish sauce and other fish products in most dishes. If you must avoid fish, we recommend arranging in advance for a vegetarian menu.